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Ingredients
- Preheat oven to 350°F. Place tart pan on a parchment lined baking sheet and set aside.
- In a large bowl, combine all crust ingredients. Mix thoroughly, then press mixture evenly into the bottom and sides of a 13.5" by 4" rectangular tart pan, using a measuring cup with a flat bottom to help flatten and compact the crust.
- Bake crust for 10-12 minutes, remove from oven and place on cooling rack, allow to cool completely.
- To make the caramel filling, in a large saucepan with a light-colored interior, combine the sugar, water, and corn syrup, then turn heat to medium-high.
- Cook undisturbed (avoid stirring) until the sugar takes on an amber or pale copper color, about 10 minutes. If browning and cooking appears uneven, give pan a slight tilt or swirl.
- Remove pan from heat and carefully whisk in butter until melted, it will steam and boil up, so be careful. Add the cream, creme fraiche or sour cream and a couple pinches of salt, stir until smooth.
- Pour caramel into prepared crust and smooth into an even layer. Let caramel set in the fridge until cool and firm, about an hour.
- Prepare ganache by placing chopped chocolate in a heatproof bowl and bringing cream to a simmer in a clean saucepan. Pour hot cream over chocolate and let sit undisturbed for 2 minutes, then whisk until smooth. Pour ganache over cooled caramel layer, spreading evenly with a spatula or butter knife. Let set in the fridge, another hour, or until firm to the touch.
- When serving, unmold tart from pan, sprinkle the top of the tart with flaky sea salt. Use a sharp knife dipped in hot water to cut, slices can become messy within a few minutes, so try to plate slices quickly.
- Leftovers can be stored in the refrigerator for up to 5 days.
| 1 1/2 cups | Graham cracker crumbs |
| 1/4 cup | Ghirardelli 100% Unsweetened Cocoa Powder |
| 3 tablespoons | Brown sugar |
| 8 tablespoons | Butter, melted |
Caramel Filling
| 1 1/2 cups (300 grams) | Granulated sugar |
| 1/3 cup (90 grams) | Water |
| 3 tablespoons (60 grams) | Light corn syrup |
| 6 tablespoons (86 grams) | Unsalted butter, cut into tablespoons |
| 1/3 cup (90 grams) | Heavy cream |
| 1 1/2 tablespoons (23 grams) | Creme fraiche or sour cream |
| Pinch or two | Flaky Sea Salt |
Ganache Topping
| 1/2 cup (240 grams) | Heavy Cream |
| 3.5 ounces (100 grams) | Ghirardelli 60% cocoa baking bar, finely chopped |
| Pinch or two | Flaky Sea Salt |
Directions
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